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Vermicelli Noodles Stir-Fry Recipe

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4.1 from 79 reviews

A vibrant and healthy Asian-inspired Vermicelli Noodles Stir-Fry featuring fresh vegetables and a flavorful Korean BBQ or Chinese garlic stir-fry sauce. This quick and easy dish combines tender vermicelli noodles with a medley of mushrooms, carrots, bell peppers, broccoli, and cabbage, all sautéed in fragrant sesame oil with ginger and garlic. Perfect for a satisfying lunch or dinner that is both nutritious and delicious.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner, Lunch
  • Method: Stovetop
  • Cuisine: Asian, Korean
  • Diet: Vegetarian

Ingredients

Noodles & Sauce

  • 7 oz (200 g) vermicelli noodles (rice vermicelli or mung bean vermicelli/glass noodles)
  • 1 batch Korean BBQ Sauce OR Chinese garlic stir-fry sauce

Vegetables & Aromatics

  • 2 tsp sesame oil
  • ½ heaped Tbsp fresh ginger, grated
  • 2 cloves of garlic, minced
  • 3.5 oz fresh (100 g) shiitake mushrooms, chopped
  • 1 medium (100 g) carrot, sliced into fine sticks
  • 1 medium (125 g) red bell pepper, sliced into fine sticks
  • 1 heaped cup small (80 g) broccoli florets
  • 1 cup (90 g) white cabbage, thinly sliced
  • Green onion, finely chopped, to garnish
  • Sesame seeds, to garnish

Instructions

  1. Prepare the noodles: Soak the vermicelli noodles in hot water according to the package instructions until tender, then drain thoroughly.
  2. Prep the vegetables: While the noodles soak, peel and mince the garlic and ginger. Chop the shiitake mushrooms, cut broccoli into small florets, and slice the carrot, red bell pepper, and white cabbage into fine sticks or thin slices.
  3. Heat the oil and aromatics: Heat 2 teaspoons of sesame oil in a large skillet or wok over medium heat. When hot, add the grated ginger and minced garlic, sautéing for about one minute until fragrant.
  4. Cook the vegetables: Add the mushrooms, carrot, bell pepper, broccoli, and cabbage to the skillet. Stir to combine, then cover the pan with a lid and reduce heat to low. Let cook for 7-8 minutes until the vegetables are tender but not mushy.
  5. Combine noodles and sauce: Add the drained noodles to the skillet along with your choice of Korean BBQ sauce or Chinese garlic stir-fry sauce. Stir well to evenly coat the noodles and vegetables with the sauce and heat everything through.
  6. Serve and garnish: Dish out the stir-fry into bowls, and garnish with finely chopped green onion and a sprinkle of sesame seeds. Serve immediately and enjoy!

Notes

  • Use rice vermicelli or mung bean vermicelli/sweet potato starch noodles (also known as glass noodles or cellophane noodles) for the best texture in this stir-fry.
  • Adjust the quantity of sauce based on your taste preference to control the dish’s saltiness and flavor intensity.
  • Ensure the vegetables remain tender-crisp by not overcooking; this keeps the stir-fry vibrant and fresh.
  • You can substitute shiitake mushrooms with other mushrooms like cremini or button mushrooms if preferred.

Find it online: https://cookingwithsarah.com/vermicelli-noodles-stir-fry-recipe/